| 真空冷冻干燥荔枝果肉工艺研究 |
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| 引用本文： | 李远志,罗树灿,薛子光,翟国华,赵玲华.真空冷冻干燥荔枝果肉工艺研究[J].食品与机械,2003(2):17-18. |
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| 作者姓名： | 李远志 罗树灿 薛子光 翟国华 赵玲华 |
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| 作者单位： | 华南农业大学,510642,广州 |
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| 摘 要： | 对荔枝果肉真空冷冻干燥工艺作了初步研究。通过对荔枝果肉进行护色、速冻处理，探讨其最佳工艺参数。试验结果表明：用柠檬酸和抗坏血酸混合液(pH值＝3．0)处理的护色效果最好；速冻时间在2．5h为最好，经过护色、速冻处理后再真空冷冻干燥的荔枝果肉干基本保持原有的色、香、味、形状和营养成分，易于复水。
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| 关 键 词： | 真空冷冻干燥 荔枝果肉 工艺参数 柠檬酸 抗坏血酸 混合液 |
| 修稿时间： | 2003年3月10日 |
Sudies on vacuum freezing drying process of lychee sarcocarp |
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| Li YuanzhiLou ShucanXue ZiguangZhai GuohuaZhao Linghua.Sudies on vacuum freezing drying process of lychee sarcocarp[J].Food and Machinery,2003(2):17-18. |
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| Authors: | Li YuanzhiLou ShucanXue ZiguangZhai GuohuaZhao Linghua |
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| Affiliation: | Li YuanzhiLou ShucanXue ZiguangZhai GuohuaZhao Linghua |
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| Abstract: | Results of a primary study on vacuum freezing drying processing of lychee sarcocarp is presented in this paper. Optimal parameters for the processing of lychee sarcocarp were determined through the experiments of color-protecting and rapid freezing treatments. The results indicated that for color-protecting, a solution containing citric acid and ascorbic acid with a pH value of 3 yielded the best effect, while rapid freezing for 2.5 hours seemed the most suitable. After treatments with the optimized parameters of color-protecting, rapid freezing and vacuum drying, the dried lychee sarcocarp kept practically the previous color, scent, taste, shape and nutrient, and is ready to take water back. |
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| Keywords: | Vacuum freezing drying Lychee Process |
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